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Slow Cooker Chicken Curry
with carrots and potatoes

Active: 30 min Total: 5 hr 30 min
We love doing a slow cooker meal on Halloween, so that your kiddos can fill up on something warm and comforting before hitting their trick-or-treating run! This simple curry is satisifying and full of flavor, perfect for the fall night.


Slow Cooker Chicken Curry:
  • Onions, medium - 1 , chopped
  • Carrots - 1 lb , peeled and chopped
  • Potatoes, russet - 3/4 lb , peeled and chopped
  • Chicken, bone-in drumsticks, skin removed - 1 1/2 lbs
  • Curry powder - 2 Tbsp
  • Fish sauce - 2 Tbsp
  • Tomato paste - 2 Tbsp
  • Stock, chicken - 4 cups
  • Bay leaves - 2
  • Baguette - 10 oz ((any crusty type))
  • Limes - 1/2 , sliced into wedges


  1. Onions / Carrots / Potatoes - Prep as directed. Can be stored in 1 container. (Can be done up to 3 days ahead)
  2. Chicken - Remove skin. Salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  3. Sear chicken (optional step) - Heat up a skillet or the bowl of your slow cooker if it’s stovetop friendly. Add some oil (not in ingredient list) and then sear chicken in heated oil for 4 to 5 minutes.
  4. Start slow cooking - Combine chicken, onions, carrots, potatoes, curry powder, fish sauce, tomato paste, chicken stock and bay leaves in the bowl of your slow cooker. Slow cook on low for 5 to 6 hours until chicken is falling off the bone. If not slow cooking, heat up a Dutch oven over medium-high heat. Add some oil (not listed in ingredients) and sear chicken. Add rest of the ingredients, bring to a boil and simmer for 25 to 30 minutes. (Can be done 5 days before)

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  1. Rewarm curry if cooked ahead of time. Season to taste with salt, pepper or fish sauce.
  2. Toast baguette and use it to soak up your delicious curry sauce. Serve with lime wedges!



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